|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cauli purée 84.0 F after cooling for about 2 hours. CDI- moved to ice bath and stirred, and dropped to 55.0 F after 30 minutes. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Hollandaise sauce containing raw egg yolks not covered by Consumer Advisory. CDI- Stephen Johnson made change to menu file and called printer to have new menus printed.
Gnudi asterisked on menu contains cooked eggs. Remove asterisk from menu item. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Cauli purée 84.0 F after close to two hours in WIC. Lobster nuggs 47.0 tightly covered in WIC. Crab cake filling 54.0 F tightly covered in WIC. Chard in deep volume tightly covered. All items dated with today’s date and in the cooling process. All spread onto sheet pans or placed in ice path. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |